A medley of warm spices tempered with a touch of brown sugar is a great match for rich, nutritious pecans. They make a perfect nibble with a drink before dinner or afterward with a cup of espresso.
Preheat oven to 275 degrees F. Line a large baking sheet with parchment paper.
Combine chili powder, cumin, coriander, paprika, brown sugar and garlic powder in a small bowl. Toss pecans and Worcestershire sauce in a large bowl. Sprinkle the spice mixture over the pecans, tossing to coat. Spread the spiced nuts on the prepared baking sheet.
Bake the pecans, tossing every 8 to 10 minutes, until lightly browned and very fragrant, about 35 minutes. Transfer to a bowl; sprinkle with salt and toss well. Let cool.
Make Ahead Tip: Store in an airtight container for up to 1 week.
Refrigerate chili pecans in an airtight container for up to 1 month.
2 fat (mono)
I found these pecans need a little something more, so I served them with semi-sweet chocolate chips. The spices and dark chocolate make a perfect medley.